Sticky Toffee Pudding

Sticky Toffee Pudding

The Ultimate Sticky Toffee Pudding Recipe!

A delightful, rich, irresistible sticky toffee pudding recipe, best enjoyed with ice cream or fresh double cream!

Recipe by: Yusuf (@Slicedltd)


250g Pitted Medjoul Dates
200ml Boiling Water
1 tea bag
1tspn vanilla extract
175g Self Raising Flour
1 tspn bicarbonate of soda
2 eggs
85g softened butter
140g Dark Brown Sugar
2 tbspn Date Syrup/Treacle
1. Roughly chop the dates into small pieces, place the tea bag on top and cover with boiling water.
2. Meanwhile, beat together butter and dark brown sugar until fluffy.
3. Beat together the eggs and add along with date syrup to the butter and sugar mixture.
4. Fold in the flour and bicarbonate of soda.
5. Remove the tea bags and mash the dates with a fork. Add vanilla extract and fold into the batter. The consistency may look mottled and split but this is normal.
6. Grease a medium sized oven dish with butter or oil and sprinkle with a mixture of flour and cocoa powder until lightly dusted all over.
7. Pour the batter into the dish and bake at 160°C for 30 minutes
8. While it is baking, heat the butter and dark brown sugar over a medium heat until melted. Add in half of the double cream and stir until well combined.
9. Remove the dish from the oven, poke a few holes in the batter and pour a thin layer of the sauce over the top. Return to the oven for 10 minutes to allow the sauce to form a glaze.
10. Allow the pudding to cool for 10 minutes before serving with extra sauce and fresh double cream.
Back to blog

Leave a comment